Roast Beef

Last week I purchased a 5 lb. rump roast from Macy's grocery store. They were on sale for 1.99 a lb. which is fantastic. I sprinkled it very liberally with kosher salt and fresh, cracked pepper. I put it fat side up in a 9 x 13 inch pan and browned it in a 475 degree oven for about 30 or 35 minutes. Then I turned the oven down to 250 and roasted it until it was done. I think that it took a total of about 2 1/2 to 3 hours. It was so nice because the first day we had the roast w/ mashed potatoes, gravy, and broccoli. The next two days we used the thin slices and made French dip sandwiches. So yummy!

Here's how I make gravy:

If you follow the recipe above, you will have lots of dark bits and juice in the pan after the roast is finished. Remove the roast to a cutting board and cover with foil for at least 15 minutes. Meanwhile, put your pan over two burners. I use the water from cooking the potatoes and add about 2 cups or until it is right color and a good amount of gravy. I put the burners on med. high and bring everything to a boil as I scrape the bits off the bottom of the pan. Once the liquid is bubbling, I add some cornstarch that has been mixed with cold water. I just add enough so that the consistency is how I like it. Just be sure to stir while you add the cornstarch water or you will have lumps and be sure to have the liquid boiling. Cornstarch doesn't reach it's full thickening power until it reaches the boiling point. Then season if you need to with salt and pepper.